Thiel (vegetable layered cake)

Submitted by enr on 06 Feb 2010
1 large onion
1 eggplant
courgettes 2
2 roasted red peppers
tomatoes 2
3-4 potatoes
3/4 cup olive oil
1 tbsp dried oregano, salt, pepper
2 tbsp chopped parsley
2 tbsp chopped basil
3/4 cup grated feta cheese Parmesan
Thiel (vegetable layered cake)
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Finely chopped onion stew with 2 tbsp olive oil until soft and browned. Season with dried oregano, salt and pepper. On a lightly oiled baking sheet place the sliced ​​eggplant and lightly smeared with olive oil. Bake in preheated oven until soft and lightly browned on both sides. Similarly fired sequentially sliced ​​zucchini and potatoes. In a greased baking dish arrange half the potatoes, so as to cover the bottom. 1/2 cup olive oil mixed with 2 tbsp chopped parsley 2 tbsp chopped fresh basil. This mixture is coated potato layer and sprinkle a little grated parmesan. Similarly rank consistently and other vegetables - onion, chopped peppers, tomato slices, courgettes and eggplants. Each layer is coated with zehtinovata mixture and sprinkle with Parmesan. Complete with potato layer. Cake form is placed on a baking dish (to prevent the oven from running). The dish is baked in a preheated 190 C oven for about 30 minutes. If the surface browned too quickly, cover with foil. The meal is consumed cooled to room temperature.
1 user
06 Feb 2010


It is very tasty, and I will not run, bottom and sides cover them with aluminum foil so the sauce does not leak out.